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Ingredients
Method
- 300g sashimi-grade tuna, diced into 1cm cubes
- Juice of 3 limes (about 90ml)
- 1 Lebanese cucumber, seeded and diced
- 1 small red onion, finely sliced
- 1 small red chilli, finely sliced
- Small handful coriander leaves
- 1 tbsp soy sauce
- 1 tsp sesame oil
- Salt, to taste
- Corn chips or rice crackers, to serve
- Place the diced tuna in a bowl and pour over the lime juice. Toss to coat, then refrigerate for 10 to 15 minutes. The acid will lightly cure the outside of the fish.
- Drain off about half the lime juice. Add the cucumber, red onion, chilli, soy sauce and sesame oil. Toss gently to combine.
- Scatter with coriander and serve immediately with corn chips or rice crackers.
30 mins
4 serving
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